STARTERS

Wellfleet oysters on the half shell
6/12.5 12/23

Basil pesto broiled Wellfleet oysters on the half shell
6 /14.5

The best New England clam chowder with fire roasted corn and local clams
Cup 4.5 Bowl 6

Sauteed polenta, gorgonzola dolce, fresh thyme
7

Pan-roast monkfish, local littleneck clams in a white wine parsley broth with grilled baguette
10

Local mussels steamed in a curried crème fraiche, German riesling and shallot broth with grilled baguette
10

Assorted seasonal bruschetta of the day
8

Jumbo lump Maryland crab cake with a lemon dill aioli and mixed mesclun greens
11.5

SALADS

House – mesclun greens, cherry tomatoes, shaved red onion
4

Baby arugula, avocado, shaved Grana Padano, toasted pine nuts and an aged balsamic reduction
7.5

Caprese - Sliced vine-ripe tomatoes and mozzarella with fresh basil and basil pesto
7.5

Classic Caesar - Whole leaf romaine hearts with homemade dressing and herb parmesan croutons
7
Add grilled shrimp
10

Marinated roast chioggia beets, Valencia orange, candied pistachios, ricotta salata with an Oloroso sherry vinaigrette
8.5

Sliced pear, apple, toasted hazelnuts and shaved gorgonzola with mixed mesclun greens and a citrus dressing
8

Winslow’s Nicoise - house cured yellowfin tuna belly tossed with tender fingerling potatoes, French green beans, shaved red onion, caperberries, cherry tomatoes and Italian parsley with a whole grain mustard vinaigrette
13.5

PASTA

Three cheese mac and cheese
10

Angel hair with seared local sea scallops, shrimp and mussels in a shallot and white wine sauce
17.5

Fettucine tossed with lightly creamed roast mixed cherry tomatoes and whole basil
14

Linguine with house-cured yellowfin tuna belly, kalamata olives, crushed tomato, Italian parsley and Meyer lemon zest
18

ENTREES

Oven roasted Chatham cod on a San Marzano tomato and garlic confit with individual
baked mash potatoes
18

Grilled swordfish loin with a plum tomato, kalamata olive, capote caper sauce on a bed of braised romaine hearts
19

Grilled local sea scallop and shrimp skewers with basil crushed peas and mixed mesclun greens
18

Whole butterflied Idaho trout “meuniere” with a roast cauliflower, fingerling potato and Nicoise olive “hash”
18

Classic Cape Cod tail and claw lobster roll with crispy fries
19.5

Jumbo lump Maryland crab cakes with a lemon dill aioli and crispy fries
23

Chicken paillard. Grilled flattened chicken breast topped with baby arugula, cherry tomatoes and shaved Grana Padano
14

Rosemary and garlic marinated grilled 10 oz. pork loin chop served with individual baked mashed potatoes and glazed tomatoes on the vine
18

Steak frites. 12oz. Certified Angus Beef, center cut choice, grilled New York strip steak served with a caramelized shallot herb or blue cheese compound butter and crispy fries
24

Certified Angus Beef hamburger served with lettuce, tomato, onion, dill spears and crispy fries
8
With blue, Swiss or American cheese
9


Those with food allergies must tell their server so that we may best accommodate you.
18% gratuity will be added to parties of 6 or more

LUNCH     DESSERT    WINE